Bouillabaisse and Rouille
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 5mins
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- Serves
- 4
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- Calories
- 1153
This classic French fish stew with bold flavours uses rockfish locally caught between the towns of Marseille and Toulon. It used to be the food of the poor which the local fishermen made using their unsold rockfish, such as conger eel, spider crab, John Dory, red snapper, red scorpion fish which you can use instead of our ingredients if you are able to source them. In our version, we use more widely available ingredients. Use any good fish bouillon to help with the fishy flavour of the sauce. With plenty of fennel and plenty of tomatoes, it is the perfect companion to the plump fish fillets, poached in the sauce. The bouillabaisse is served with its time-honoured companion Rouille, a spiced garlic Mayonnaise, which you can spread on grilled thick slices of bread rubbed with garlic.
recipe updated May 5, 2025
Ingredients
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- Onion
- 150 g
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- Celery stalk
- 1
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- Fennel bulb
- 100 g
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- Garlic clove
- 4
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- Fresh thyme
- 20 g
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- Leek
- 85 g
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- Carrot
- 50 g
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- Red bell pepper
- 150 g
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- Fish stock
- 400 g
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- Whitefish
- 100 g
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- Salmon filet
- 100 g
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- Jumbo shrimp
- 100 g
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- Squid
- 100 g
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- Garlic clove
- 2
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- Olive oil
- 2 tablespoons
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- Dry vermouth
- 100 ml
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- Canned chopped tomatoes
- 400 g
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- White crab meat
- 100 g
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- Saffron threads
- 1 g
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- Mussels
- 100 g
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- Salt
- as needed
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- Black pepper
- as needed
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- Stale bread
- 100 g
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- Roasted red pepper
- 2
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- Olive oil
- 250 ml
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Food processor attachment
Step preview
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
- Then add onion, celery stalk, fennel bulb, garlic clove and fresh thyme to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 120°C, Stir 2
- Then add leek, carrot and red bell pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 120°C, Stir 2
- Then add dry vermouth, canned chopped tomatoes, fish stock, white crab meat and saffron threads to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 30 min, 104°C, Stir 2
- Then add whitefish, salmon filet, jumbo shrimp, squid, mussels, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 10 min, 105°C, Stir 3
- Now, make the Rouille
- Assemble the Food Processor attachment to the machine
- Fit the knife blade to the Food Processor bowl
- Add stale bread, roasted red pepper, garlic clove, olive oil, salt and black pepper to the Food processor attachment
- Attach the lid and ensure it is locked into place
- Blend until smooth
- Remove the attachment from the machine
- Serve